Snow Pea Shrimp and Dungeness Crab (荷蘭豆蝦北美大肉蟹, Ho4 Laan4 Dau6 Haa1 Bak1 Mei5 Daai6 Juk6 Haai5)

This is a luxurious seafood dish using shrimp and cooked Dungeness crab meat with Shiitake mushrooms, snow peas, and eggs. A minimum amount of sauce is used in this dish to allow the flavors of the ingredients to come through. I happen to live in an area where freshly cooked whole Dungeness crab can be obtained seasonally (you just have to take the time to remove the meat from the shell), but you can substitute any cooked crab meat; fresh, frozen, or canned. I originally made this dish for the Lunar New Year and the dish certainly matched the occasion.

Enjoy!

Ingredients

¾ lb.	375 g.	Cooked Dungeness crab meat (北美大肉蟹, bak1 mei5 daai6 juk6 haai5) or equivalent
¾ lb.	375 g.	Prawn or shrimp meat (蝦仁, haa1 jan4)
½ Tbs.	7.5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
½ Tbs.	7.5 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2-3	2-3	Eggs (雞蛋, gai1 daan6), scrambled
1 lb.	500 g.	Snow peas (荷蘭豆, ho4 laan4 dau6)
10	10	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
8 oz.	227 g.	One package Kimbo brand Shredded Spice Tofu (五香豆腐絲, ng5 hoeng1 dau6 fu6 si1) or equivalent, cut into 2-inch pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

½ Tbs.	7.5 ml.	Lian How brand Bean Sauce (豆瓣醬, dau6 faan6 zoeng3) or equivalent
1 Tbs.	15 ml.	Soy sauce (豉油, si6 jau4)
½ Tbs.	7.5 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

Preparation Instructions

Kimbo Brand Shredded Spice Tofu
(五香豆腐絲, ng5 hoeng1 dau6 fu6 si1)

1. If using frozen crab meat, thaw in a covered container overnight in the refrigerator. Take the cooked crab meat out of the refrigerator at least one hour before cooking. Fresh cooked whole Dungeness crab is seasonally available where I live (the meat can be removed from the shell the night before cooking), but you can use any cooked crab meat, canned or frozen, in this recipe.
2. To give shrimp a “crunchy” texture, like that found in restaurant dishes, use the technique described here: Technique: How To Make Shrimp Crunchy.
3. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, and cut into ½-inch (15 mm.) pieces. Reserve the rehydration liquid for later use in the cooking process. If you need to rehydrate the Shiitake mushrooms

   

   Lian How Brand Bean Sauce
   (豆瓣醬, dau6 faan6 zoeng3)

   quickly, use the method described here: Technique: How to Quickly Rehydrate Dried Shiitake Mushrooms (冬菇, Dung¹ Gu¹).
4. Wash and remove the string from the snow peas by grasping each snow pea in one hand and pulling the tip the length of the snow pea with the other.
5. Open the Kimbo brand Shredded Spice Tofu package, or equivalent, discard any liquid, and cut into 2-inch pieces. The easiest method to cut the shredded tofu is to remove the shredded tofu from the package (it comes out as one single mass) and cut the mass into thirds.
6. Break and scramble the eggs in a small bowl.
7. Crush the ginger and garlic in a garlic press and put into a small bowl.
8. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
9. Prepare and mix the sauce in a small bowl: add the Lian How brand Bean Sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the bowl with the scrambled eggs as the wok heats up. Scramble the eggs and transfer to a bowl.
2. Reheat the wok over high heat before adding oil and then the shrimp. Add the shrimp to the wok in a single layer on the bottom and stir fry until the shrimp just turn pink. The shrimp should look undercooked. You may have to cook the shrimp in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the shrimp to the bowl with the scrambled eggs.
3. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry to brown the Shiitake mushrooms. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Transfer the contents of the wok to the bowl with the scrambled eggs.
4. Reheat the wok over high heat before adding oil and then the shredded spice tofu. Stir fry the tofu and then transfer to the bowl with the scrambled eggs.
5. Add the green onions, crab, and sauce ingredients to the wok and stir fry the ingredients together. This dish is made with minimal sauce, so add just enough corn starch slurry to thicken the sauce while mixing all the ingredients together (i.e. you might not use all of the corn starch slurry to thicken the sauce). Put the cooked ingredients into a serving dish, and serve with Clay Pot Rice (煲仔飯, Bou¹ Zai² Faan⁶) or steamed rice.